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Started By
Message
Homebrewing: In-Process Thread
Posted on 6/27/13 at 9:38 am
Posted on 6/27/13 at 9:38 am
ETA: I am editing my first post to include some threads started in the past that may be helpful to new brewer's.
Homebrewing: Official Recipe Thread
Homebrewing: Some Tips (First Brew Thread)
Homebrewing: Supplies/Starter Kits
Home Brewing: The Brewing shall Commence
Home Brewing: First brew complete, on to the tasting and next brew
Homebrewing: Updates
Homebrewing: Extract to All-Grain
Homebrewing: Fermentation Possibly Stuck
Homebrewing: All Grain Mash Tuns
Homebrewing: All-Grain Pictorial Double Feature
Homebrewing: Step by Step Extract Brew
All-Grain Brewing: Step by Step
Figure i'd get the thread going. I'm brewing a Saison Saturday. I'll be making a starter today when i get home from work, and will add pictures. My recipe is as follows.
Recipe size = 5.5 gallons
Malt
8 lbs 8 oz Pilsner Malt
1 lb Rye malt
8 oz. Munich malt
8 oz. White Wheat malt
2 oz. Special B Malt
8 oz. Turbinado Sugar
Hops
1.5 oz. Hallertauer (60 min)
.5 oz. Saaz (10 min)
Adjuncts
.4 oz. Fresh Orange Peel
White Labs WLP566 Belgian Saison II Yeast
ABV 6.5%
IBU 26.3
Color 6.2 SRM
Mash @ 148-149 for 75 minutes
Homebrewing: Official Recipe Thread
Homebrewing: Some Tips (First Brew Thread)
Homebrewing: Supplies/Starter Kits
Home Brewing: The Brewing shall Commence
Home Brewing: First brew complete, on to the tasting and next brew
Homebrewing: Updates
Homebrewing: Extract to All-Grain
Homebrewing: Fermentation Possibly Stuck
Homebrewing: All Grain Mash Tuns
Homebrewing: All-Grain Pictorial Double Feature
Homebrewing: Step by Step Extract Brew
All-Grain Brewing: Step by Step
Figure i'd get the thread going. I'm brewing a Saison Saturday. I'll be making a starter today when i get home from work, and will add pictures. My recipe is as follows.
Recipe size = 5.5 gallons
Malt
8 lbs 8 oz Pilsner Malt
1 lb Rye malt
8 oz. Munich malt
8 oz. White Wheat malt
2 oz. Special B Malt
8 oz. Turbinado Sugar
Hops
1.5 oz. Hallertauer (60 min)
.5 oz. Saaz (10 min)
Adjuncts
.4 oz. Fresh Orange Peel
White Labs WLP566 Belgian Saison II Yeast
ABV 6.5%
IBU 26.3
Color 6.2 SRM
Mash @ 148-149 for 75 minutes
This post was edited on 7/29/14 at 8:23 am
37
Posted on 6/27/13 at 9:44 am to BugAC
I will not be joining you in the brewing this weekend. Headed to Austin after work today for beer and BBQ 
Posted on 6/27/13 at 10:03 am to BugAC
I'll Ctrl-C/Ctrl-V my last post in the FBD thread from last night.
quote:
was slightly intoxicated last night and wanted to know if my few month old milled base grain was still good so I mashed a cup or two in a little sauce pot on my stove.
Stuck my finger in there 45 minutes later and it tasted sweet so I figured it was still good.
Then I had a little un-hopped wort just sitting there and decided to use it. BIAB'd it into a cup and wrapped the cup up in another mesh bag to keep the bugs out and stuck it in my oak tree over night...
Grabbed it this morning and threw it in the flask on the stir plate to see what I may have got...?
frick if I know.
TL;DR: Made a small amount of wort to try to catch wild yeast while drunk last night.
Posted on 6/27/13 at 10:07 am to BugAC
I may brew on Sunday. Either an imperial stout or a Citra pale ale.
Posted on 6/27/13 at 10:07 am to s14suspense
quote:
I'll Ctrl-C/Ctrl-V my last post in the FBD thread from last night.
Awesome dude. You will probably have much more than yeast in the cup though. I know listening to the brewer at Jester King, they did that then sent it off to a lab to get the yeast isolated.
Posted on 6/27/13 at 10:11 am to Fratastic423
quote:
Awesome dude. You will probably have much more than yeast in the cup though. I know listening to the brewer at Jester King, they did that then sent it off to a lab to get the yeast isolated.
We'll see. Not sure what I'll do with it if it seems like fermentation has taken place but I heard something about wild yeast and oak trees a while back so I figured I'd give it a try.
Err... I never actually boiled the wort. Could I have a mess of lacto when I get home?
This post was edited on 6/27/13 at 10:13 am
Posted on 6/27/13 at 10:12 am to s14suspense
quote:
Made a small amount of wort to try to catch wild yeast while drunk last night.
Best of luck. Hope you got some good stuff. I grabbed some dregs from JK Boxer's revenge the other night and mixed it with two brett and one sacch to build up a culture. I'm going to build it up and break it into some different containers if anyone wants some.
As for brewing, my keezer is empty at the moment and looks like it will be for a month or two, so I'm thinking I might try and get a Cal Common or Alt brewed tomorrow and ferment it in the keezer. My fermentation cabinet can't really get below 63 this time of year, so my keezer makes for a good alternative to get below 60.
Posted on 6/27/13 at 10:13 am to s14suspense
quote:
to catch wild yeast while drunk last night.
I used to find lots of funky yeast while drunk.
Posted on 6/27/13 at 10:17 am to s14suspense
quote:
Could I have a mess of lacto when I get home?
I imagine that you will have a lot of something once you get home. Don't know if boiling really would have done anything for you.
Cool experiment though. I'll try to talk to some people at JK this weekend to see if they have any suggestions on how we could actually harvest some local yeast.
Posted on 6/27/13 at 10:47 am to s14suspense
quote:
Stuck my finger in there 45 minutes later and it tasted sweet so I figured it was still good.
Then I had a little un-hopped wort just sitting there and decided to use it. BIAB'd it into a cup and wrapped the cup up in another mesh bag to keep the bugs out and stuck it in my oak tree over night...
Grabbed it this morning and threw it in the flask on the stir plate to see what I may have got...?
frick if I know.
Good luck with that. I plan to give it a try in the fall. I've never done it but have researched it a good bit. Supposedly the wild bug ratio is not good in the warmer months and you are more likely to get a successful batch when it is cooler. Also, you probably should put some hops in the wort to slow the growth of acid producing bacteria b/c they can lower the pH enough to make the wort inhospitable to any wild yeast that you capture.
Check out Wild Brews by Jeff Sparrow and the The Mad Fermentationist .
Posted on 6/27/13 at 10:54 am to rds dc
quote:
Check out Wild Brews by Jeff Sparrow and the The Mad Fermentationist .
yep, I was just fricking around. have no real plans for it at the moment. I agree with the cooler months thing for sure.
That site is pretty amazing. It's a little too over my head sometimes which makes it hard to really follow.
This post was edited on 6/27/13 at 11:25 am
Posted on 6/27/13 at 4:17 pm to LSUGrad00
quote:
If anyone is interested in brewing wild/sour beers I would also recommend checking out this podcast with Jean Van Roy of Cantillon.
That was really good. It is disappointing that brewers feel the need to add artificial sweeteners to their brews. Glad Jean is willing to stand up against that.
Posted on 6/27/13 at 4:39 pm to rds dc
quote:
Glad Jean is willing to stand up against that.
I think a lot of other breweries did anything they could to stay a float before craft beer took off and people started drinking sours again.
It says a lot about Jean and his family that Cantillon was able to stay true to style and still stay open all those years.
Here's another good talk from craft brewers conference 2011 w/ Jean, Vinnie from Russian River, and Yvan de Baets former Cantillon brewer and owner of de la senne.
LINK
After all this lacto/sour talk has convinced me to brew a berliner weisse next week.
Posted on 6/27/13 at 7:19 pm to BugAC
Bottling my blueberry cream ale Saturday and brewing an Oaked Irish Whisky stout on Sunday
Posted on 6/28/13 at 8:51 am to LSUGrad00
quote:
After all this lacto/sour talk has convinced me to brew a berliner weisse next week
Be sure to post some pics when you brew that. I'm very interested in learning more about brewing one of those.
ETA: Are you going to sour wort or pitch store bought lacto?
This post was edited on 6/28/13 at 10:47 am
Posted on 6/28/13 at 11:20 am to rds dc
Made my yeast starter yesterday, but it came out thicker than i liked. 2 cups water to 1 cup malt extract. It was very syrupy when i finished, so i boiled another cup of water, let cool, then mixed it with the extract i made earlier.
Weird thing happened. When i opened my white labs vial, it fizzed like a shook up coke can and kind of exploded out of the top. Luckily i kind of expected this, so i held the tube over the funnel going into my starter. However, i feel like i didn't get enough yeast from the vial. Hopefully my worries are for naught.
What size starters do yall make? The suggested starter size i use doesn't seem like much.
Weird thing happened. When i opened my white labs vial, it fizzed like a shook up coke can and kind of exploded out of the top. Luckily i kind of expected this, so i held the tube over the funnel going into my starter. However, i feel like i didn't get enough yeast from the vial. Hopefully my worries are for naught.
What size starters do yall make? The suggested starter size i use doesn't seem like much.
This post was edited on 6/28/13 at 11:22 am
Posted on 6/28/13 at 11:22 am to BugAC
quote:
Made my yeast starter yesterday, but it came out thicker than i liked. 2 cups water to 1 cup malt extract. It was very syrupy when i finished, so i boiled another cup of water, let cool, then mixed it with the extract i made earlier.
Go metric next time. Much easier. 10:1 water:extract ratio. 1000 ml starter needs 100 grams of extract.
quote:
Hopefully my worries are for naught.
You worry too much, Bug.
Posted on 6/28/13 at 11:26 am to BottomlandBrew
quote:
1000 ml starter needs 100 grams of extract.
How many cups of water is that? I have a 1000 and 2000 mL erlinmeyer flask, but i never know how much water/extract ratio to put in.
Nevermind, i got the ratio. Damn. I've been undershooting my yeast starter. Granted i haven't had any fermentation problems, but i like being precise. My next starter will be 4 cups water to 3.5 ounces extract (1000mL to 100 g ratio).
This post was edited on 6/28/13 at 11:28 am
Posted on 6/28/13 at 11:30 am to BottomlandBrew
quote:
You worry too much, Bug
I do. The reason i worry so much with brewing, is that i spend a lot of time researching to make the recipe. THen i spend about $40 on the recipe, do the prep work, all of the sanitizing prior to brewing. Then setup for brew day and brew for 5.5 hours....to have it screwed up at the first step would infuriate me to no end. Too much hard work for nothing.
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